1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Using a food processor, puree the milk and basil or spinach. Add the remaining ingredients and then the scalded grain. Knead briefly to form a moist, smooth dough (check using the window test). Cover the dough and let rise at room temperature for 3-4 hours, pressing and folding it down several times.

3

Forming: Split the dough into 12 pieces. Roll each into a strand approx. 40 cm long. Make a small circle with the strand and then wind the end around it to form a rosette. Place the dough flowers on a parchment paper, cover and let rise for another 20-30 minutes.

4

Preheat the oven and baking sheets and to 200 °C conventional (180 °C convection).

5

Brush the brioches with egg, sprinkle with sesame seeds and transfer (including parchment paper) to the preheated baking sheet. Close the oven immediately, bake for 2 minutes, then steam and bake for an additional 15-20 minutes until golden brown. Remove and let cool on a cooling rack.

6

If desired, before serving, cut the rolls in half and spread with hummus, then top with tomatoes, avocados, currants and parsley. Enjoy!

Source:

IG Dinkel, Judith Gmür-Stalder